# What You'll Need:
→ Beef Stew
01 - 2 lbs beef chuck, cut into 1½-inch cubes
02 - 2 tbsp olive oil
03 - 1 large yellow onion, diced
04 - 3 cloves garlic, minced
05 - 3 medium carrots, peeled and cut into 1-inch chunks
06 - 2 parsnips, peeled and cut into 1-inch chunks
07 - 2 celery stalks, sliced
08 - 8 oz cremini mushrooms, quartered
09 - 2 tbsp tomato paste
10 - 1 cup dry red wine
11 - 4 cups beef broth
12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - 2 tsp smoked paprika
16 - 1½ tsp kosher salt, plus more to taste
17 - ½ tsp black pepper
18 - 2 medium Yukon Gold potatoes, cut into 1-inch pieces
19 - 1 tbsp Worcestershire sauce
20 - 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
21 - ¼ cup fresh parsley, chopped (for garnish)
→ Crusty Homemade Bread
22 - 3½ cups bread flour, plus extra for dusting
23 - 2 tsp kosher salt
24 - 1 tsp instant yeast
25 - 1½ cups warm water (about 110°F)
# Directions:
01 - In a large bowl, combine bread flour, salt, and yeast. Add warm water and stir until sticky dough forms. Cover with plastic wrap and let rise at room temperature for 2–3 hours, until doubled in size.
02 - Heat olive oil in a large Dutch oven over medium-high heat. Pat beef cubes dry and brown in batches, 2–3 minutes per side. Remove and set aside.
03 - In the same pot, add diced onion and cook for 3 minutes until softened. Stir in garlic, carrots, parsnips, celery, and mushrooms. Sauté for 5 minutes.
04 - Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up browned bits. Simmer for 3–4 minutes to reduce slightly.
05 - Return beef to pot along with beef broth, bay leaves, thyme, rosemary, smoked paprika, salt, and pepper. Stir well and bring to a simmer. Cover and cook on low heat for 1½ hours, stirring occasionally.
06 - Add Yukon Gold potatoes and Worcestershire sauce. Simmer uncovered for 45 minutes until beef and vegetables are tender.
07 - If desired, stir in cornstarch slurry and simmer for 5 minutes until the stew thickens. Adjust seasoning to taste.
08 - About 45 minutes before serving, preheat oven to 450°F. Place a Dutch oven inside to heat for 30 minutes. Turn dough onto floured surface, shape into a round loaf, place on parchment paper, cover loosely, and rest for 20–30 minutes.
09 - Carefully remove hot Dutch oven from oven. Transfer dough with parchment paper into the pot. Cover and bake for 30 minutes. Remove lid and bake an additional 10–15 minutes until golden and crusty.
10 - Allow bread to cool slightly before slicing. Ladle stew into bowls, garnish with fresh parsley, and serve with warm bread.
